Soft Vanilla Cupcakes Recipe with Milk and Butter
A dozen vanilla cupcakes get a soft crumb from a butter, egg and milk batter.
These soft milk cupcakes use room-temperature butter, eggs and milk for a tender, even crumb. Cream the butter and sugar before adding the eggs, then alternate the dry ingredients with milk and stop mixing as soon as the batter is smooth. Fill the paper cases evenly and check the centers with a toothpick near the end of baking. Heat oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases. Whisk flour, baking powder and salt in a bowl. Beat butter and sugar until pale; add eggs one at a time, then beat in vanilla. Add dry mixture in three additions, alternating with milk; mix only until combined.
Recipe card
Soft Vanilla Cupcakes Recipe with Milk and Butter
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Prepare
Heat oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases.
Mix dry
Whisk flour, baking powder and salt in a bowl.
Cream
Beat butter and sugar until pale; add eggs one at a time, then beat in vanilla.
Make batter
Add dry mixture in three additions, alternating with milk; mix only until combined.
Bake
Divide batter among cases and bake 20 to 24 minutes until risen and a toothpick comes out clean; cool on a rack.
How to tell when it is ready
Divide batter among cases and bake 20 to 24 minutes until risen and a toothpick comes out clean; cool on a rack.
Tips
- Heat oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases.
- Whisk flour, baking powder and salt in a bowl.
- Beat butter and sugar until pale.
- Add dry mixture in three additions, alternating with milk.
Troubleshooting
- If cupcakes sink, avoid opening the oven early.
- If dry, check them a few minutes before the listed time.
Substitutions
- Use unsweetened plant milk for a dairy-free cake base.
- Use a neutral baking spread instead of butter.
Variations
- Fold in chopped apricots.
- Add lemon zest for a citrus note.
Serving suggestions
- Serve plain with tea.
- Add fresh berries.
- Top with vanilla buttercream after cooling.
- Dust with icing sugar.
Make ahead
Prepare the measured ingredients in advance. Store airtight at room temperature up to 2 days, or freeze uniced cupcakes for up to 2 months.
Storage
Store airtight at room temperature up to 2 days, or freeze uniced cupcakes for up to 2 months.
Food safety
Cool fully before storing; refrigerate if topped with perishable cream frosting.
Frequently asked questions
How do I know soft milk cupcakes with vanilla is ready?
Divide batter among cases and bake 20 to 24 minutes until risen and a toothpick comes out clean; cool on a rack.
How should I store soft milk cupcakes with vanilla?
Store airtight at room temperature up to 2 days, or freeze uniced cupcakes for up to 2 months.
Serve plain with tea. Store airtight at room temperature up to 2 days, or freeze uniced cupcakes for up to 2 months.
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